Make Vegetable Mixture:
Brush a round bowl with butter completely and place the broccoli and cauliflower florets alternately in the bottom and up the sides of the bowl with the ends facing inward so that the florets are facing out against the sides of the bowl. They should fit as closely together as possible and pressed lightly, filling the bowl until they reach the rim of the bowl, at least as far as you have florets.

Chop the remaining florets and broccoli stems together and fill the center of the bowl with the chopped vegetables pressing lightly until the chopped vegetables and their florets are all level. Fit a plate which is slightly smaller than the bowl on top of the vegetables and weigh it down with a heavy object. Refrigerate for a few hours.

Make Garlic Butter Sauce:
Melt the butter with the salt, pepper, garlic, and lemon juice and refrigerate.

Assembly:
Heat in the microwave for a few minutes or in a 350°F oven for approximately 15 minutes. Pour off any liquid that was pressed out of the vegetables, tilting the bowl and holding the plate in place. (This can be done before heating so it will be easier).

Remove the top plate, place a serving platter over the bowl and invert the mold onto the serving platter.

Drizzle the garlic butter which you have heated, over the unmolded cauliflower-broccoli mold. Taste for salt.

Poster's Notes:
This one is really good. I make it for most of our holiday celebrations because it is both very attractive and delicious. The first time I made it and placed it on the buffet table, everyone said how beautiful and no one wanted it because it was after all, cauliflower and broccoli. But I pushed and finally they tried it and now I have to make it always. The garlic butter sauce elevates this dish to far beyond ordinary and it doesn't taste like cauliflower.

I adapted it from a Woman's Day magazine and added garlic butter sauce.